Warm, inviting and velvety smooth, Creamy Ginger Carrot Soup is rich in flavor and light in texture. Sweet carrots, yellow onion, garlic and celery form the base in this luscious soup and are enhanced with the addition of fresh ginger and a touch of sherry. Underlying it all is a subtle smoky, earthy tone from a secret ingredient – chipotle!
Creamy Carrot Soup Recipe
Puréed vegetable soups are some of my favorites – to make and to serve. They are always easy to prepare, full of varied flavors and can be served for lunch or dinner – as part of either a casual or elegant meal. Creamy Carrot Ginger Soup is one I make often. Why, you ask? Well, I tend to have all the ingredients on hand, it doesn’t take much time to prepare, and it’s always a big hit with friends and family. Plus, you cook it all in one stock pot, making clean up a snap!
What’s in Carrot and Ginger Soup
Here’s what you’ll need to make this recipe, most of which are likely to be in your refrigerator or pantry:
- Fresh carrots – I recommend using organic whole carrots as I think they have the best flavor.
- Fresh ginger – I think ginger and carrots are a match made in heaven. Check out my video on how to peel, chop, grate and store ginger!
- Yellow onion – don’t use white or red onion as they have a stronger flavor that can overwhelm the carrots.
- Garlic – just a tad (1/2 teaspoon) that, when cooked, adds a subtle undertone of nutty flavor.
- Celery – the leaves make a nice garnish.
- Chicken stock – you can substitute vegetable stock to make this soup vegetarian.
- Evaporated milk – using evaporated milk (regular or skim) adds a nice creaminess without the heaviness or calories in dairy cream. Coconut cream also works well, but again, can make the soup a bit richer.
- Dry sherry – can substitute dry white wine or apple cider.
- Chipotle-flavored olive oil – can substitute regular olive oil and 1/4 to 1/2 teaspoon puréed chipotle peppers in adobo sauce. The soup may be bit spicier, so I would start with a small amount; you can add more at the end when seasoning with salt and pepper.
- Butter – using only 1 tablespoon keeps this soup on the healthy side. I prefer using salted in this recipe as it helps bring out the flavor of the vegetables when sautéing them in the butter and oil, but you can also use unsalted and add a pinch of salt.
How To Make Carrot Soup with Ginger
Here’s an overview of the easy steps involved in making this luscious soup:
- Prep vegetables.
Peel and chop the onions, garlic and carrots; chop the celery; peel and grate the ginger. - Sauté main ingredients in butter and oil.
I know it seems like extra work, but don’t skip this step! Sautéing the ginger, garlic, onion, celery and carrots together before adding to the broth is critical. This initial step allows the vegetables’ flavors to marry, resulting in a smoother, more balanced taste to the finished product. - Add stock and water.
Now the vegetables are ready to cook further in a stock and water mixture (covered) until tender. - Blend.
Once the vegetables are tender, let the soup cool for several minutes, and then blitz with an immersion blender or a regular (stand) blender. I don’t recommend using a food processor as the liquid can leak out the bottom. The smoothest texture will come from using a regular blender. And, make sure to cool the soup before blending! The steam released during the mixing process can blow the top off of your blender and you’ll end up with soup all over your kitchen (and I know this from personal experience!). - Add milk and sherry.
You’re almost done! Stir in milk and sherry, then season to taste with kosher salt and fresh ground pepper. - Reheat, garnish and serve.
Reheat the soup over medium-low heat; serve hot or warm. I like to garnish it with some of the celery leaves.
Can this recipe be made vegan?
Yes this soup can easily be made vegan. Simply omit the butter and double the amount of olive oil, use vegetable broth and coconut cream.
Creamy Carrot Soup Topping (Garnish) Ideas
As mentioned above, my favorite garnish for this soup is celery leaves – whole if smaller, chopped if larger. Other ideas include:
- Fresh herbs – chopped parsley, chopped cilantro, small dill sprigs, thyme leaves, chopped sage leaves
- Toasted chopped nuts – pecans, almonds, walnuts
- Cooked bacon bits
- Croutons
How to Store and Reheat this Carrot Ginger Soup Recipe
If making this soup ahead, don’t add the milk or sherry, and place in a sealed container in the refrigerator; it will last around 3 to 4 days. Reheat over medium-low heat, and when hot, stir in the milk and sherry.
Leftovers will also last around 4 days; don’t let the soup boil when reheating as the milk can cause it to separate.
Does Carrot and Ginger Soup freeze well?
If you are going to freeze this soup, I would omit the milk and sherry if possible. Place cool soup in a freezer-safe container and freeze; it will last around 2 months. Thaw and follow directions for reheating make ahead soup above.
Serving Suggestions for Carrot and Ginger Soup
This soup is delicious with tossed salads, sandwiches and as a starter to a more formal meal. Here are a few suggested menus that pair well with Carrot Ginger Soup:
For lunch or a lighter dinner – pair with one of these salads add bread and cookies for dessert:
Mixed Greens with Apples, Walnuts and Stilton Cheese
Baby Spinach Salad with Lemon Dijon Dressing
Curried Chicken Pasta Salad
Tuna Salad Niçoise
For a more elegant dinner, serve as a first course followed by one of these entrées:
Pistachio Crusted Fish
Halibut with Celery Root Purée and Tomato Garnish
Baked Lemon-Caper Salmon
Grilled Ribeye Steak
Mustard Crusted Rack of Lamb
Slow Roasted Leg of Lamb
Slow Roasted Beef Tenderloin
Need help creating a menu around these dishes? Check out my 10 Tips on Creating a Dinner Party Menu
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Creamy Ginger Carrot Soup
Warm, inviting and velvety smooth, Creamy Ginger Carrot Soup is rich in flavor and light in texture. Sweet carrots, yellow onion, garlic and celery form the base in this luscious soup and are enhanced with the addition of fresh ginger and a touch of sherry. Underlying it all is a subtle smoky, earthy tone from a secret ingredient – chipotle!
- Prep Time: 10 mins
- cooling time: 7 mins
- Cook Time: 28 mins
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Ingredients
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 1 tablespoon salted butter (can also use unsalted – add a pinch of salt)
- 1 tablespoon chipotle-flavored or plain olive oil – see Note
- 1 1/2 to 2 teaspoons grated or chopped fresh ginger
- 1/2 teaspoon chopped garlic
- 1 1/2 cups chopped yellow onion
- 1 cup chopped celery, reserving any leaves for garnish
- 2 pounds carrots, peeled and sliced
- 2 cups chicken (or vegetable) stock
- 1 1/2 cups water
- 1/2 cup regular (or skim) evaporated milk – see Note
- 2 tablespoons dry sherry (or more to taste)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garnish: celery leaves
Instructions
- In a large stockpot, melt butter with the olive oil over medium heat. Stir in ginger, garlic, onion, celery and carrots. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften.
- Stir in chicken stock and water; bring to a boil. Cover, reduce heat and simmer until carrots are tender, about 15 to 20 minutes.
- Remove pot from heat, uncover and cool.
- Purée with an immersion blender or transfer to a blender in batches; purée until smooth.
- Return soup to pan, if necessary, and stir in milk and sherry. Season to taste with salt and pepper.
- Reheat over medium-low heat. Serve hot or warm. Garnish each serving with celery leaves, if desired.
Notes
Note on olive oil: If using plain olive oil, add 1/4 to 1/2 teaspoon puréed chipotle peppers in adobo sauce.
Note on milk: can also use half and half or coconut cream.
Make ahead: Soup can be made up 4 days ahead, covered and refrigerated.
Vegan variation: omit butter and double olive oil, use vegetable broth and coconut cream.
Gluten free: use gluten free broth.
- Category: First course, easy soups
- Method: Sauté, blend
- Cuisine: American
